can’t live without

Deviled eggs are a staple in my fridge + at all my parties… They are the perfect hors d’oeuvre/ snack/ lunch, loaded with protein for all of you banning carbohydrates from your eye’s view. There are hundreds of sinful ways to prepare deviled eggs, but I am a purist + insist on my eggs made with as few ingredients as possible… I deeply dislike any kind of pickled anything in my deviled egg, or fishy contamination. I like my eggs small-to-medium sized– dressed with a dash of Worcestershire sauce, and a drop of Tabasco, garnished with Maldon salt flakes for a crunchy finish.

You know, as I read my post, I realized that I was was referring to my embellishments, AFTER adding the mustard. The mustard is the deeply personal piece here. I like Grey Poupon, Coleman’s mustard powder…

Bu then there is the discussion of texture… I like mine beaten, not lumpy, and NOT purred.